Jocelyn Lonen Winery

The culinary talents of Chef Vincent Grumel
and Sous-Chef Henri Alain Delahaye
Winemaker, Susan Curtis
and the Premium Wines of Jocelyn Lonen Winery

Presented by
Guest Host, Alex Campbell

First Course

Maison Guinot Impérial Brut Tentre, Crémant de Limoux

Second Course

Chamignons de Paris
mushroom cap filled with a rock shrimp mousse, baked and topped with
sautéed rock shrimp and a sherry-lobster sauce
Jocelyn Lonen Winery Chardonnay, Carneros 2007

Third Course

Salade Paysanne
frisée, rocket and lola rosa greens tossed in a truffle oil vinaigrette,
served with jambon persillé and a mousse de canard crouton
Jocelyn Lonen Winery Chardonnay Reserve, Carneros 2006

Fourth Course

Saumon d’Ecosse Sautée en Crôute de Cêpes
porcini dusted Scottish salmon pan roasted, plated over caramelized onions
and finished with a Jocelyn Lonen Founder’s Blend beurre rouge
Jocelyn Lonen Winery Founder’s Blend, Napa Valley 2005

Fifth Course

Tournedo Rossini
tournedo filet, pan sautéed, served over a brioche crouton,
topped with foie gras and finished with sauce périgourdine
Jocelyn Lonen Winery Cabernet Sauvignon, Napa Valley 2005

Sixth Course

Dessert de la Nuit
Jocelyn Lonen Winery Late Harvest Zinfandel, Russian River Valley 2006

per guest
Seating is limited.
Please call the restaurant for reservations.